Gluten Free Oat and Walnut Plum Crumble

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One of the easier desserts to make, a crumble by using your favourite fruits that are in season. In this gluten free plum crumble for the topping I combined oats, teff, and walnuts giving it a lovely crunchy top and making it highly nutritious. Teff is a good source of iron, calcium, protein, fiber and B vitamins and has a delicious nutty taste. The prune plums are juicy and sweet but have a short season, so feel free to substitute them for any in season stone fruit. This tasty crumble can be served as a dessert with cream or with yogurt for breakfast.

Ingredients

  • 1 ½ lb. ripe prune plums, stoned and sliced (prune plums are best for this recipe)
  • 2 Tbsp. agave nectar, more or less depending how ripe the plums are
  • 1 tsp. GF ground cinnamon
  • 1 tsp. pure vanilla extract
  • 2 cups certified gluten free rolled oats
  • ½ cup teff flour
  • ¼. Tsp. sea salt
  • 1 cup roughly chopped raw walnuts
  • 1/3 cup agave nectar
  • 1/3 cup coconut oil
  • Note: when prune plums are not in season use any stone fruit
  • Instructions

  • Preheat oven to 350 F
  • Place plums, agave, cinnamon, and vanilla in a 9x9-inch oven proof dish and stir to combine
  • Whisk together oats, teff flour, and salt. Add walnuts, agave and coconut oil and using your fingers rub everything together until it resembles large crumbs
  • Spoon crumble topping over plums and lightly pat down. Bake for 45 minutes, until golden brown on top. Serve with yogurt or cream, if you wish


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